- Email: [email protected]
Food Waste Reduction Efforts at the USDA
PRACTICE APPLICATIONS The MyPlate Message Chronicles
Food Waste Reduction Efforts at the USDA
I
N SEPTEMBER 2015, AGRICULTURE Secretary Tom Vilsack and Environmental Protection Agency Deputy Administrator Stan Meiburg announced the United States’ first-ever national food waste reduction goal,1 calling for a 50% reduction by 2030. The US Department of Agriculture (USDA) is in a unique position to lead food waste reduction efforts given that each of its 16 different agencies has resources to address this major concern. The USDA has always encouraged food waste reduction efforts—from its consumerfocused World War IIeera campaigns that promoted smart shopping, Victory Gardens, and food preservation to recent efforts among K-12 schools. The USDA Food, Nutrition, and Consumer Services includes the Food and Nutrition Service (FNS) and the Center for Nutrition Policy and Promotion (CNPP), and both offer initiatives to help reduce food waste and loss. In the FNS’s school meals programs, the National School Lunch Program and School Breakfast Program, we are encouraging food waste reduction strategies to help schools save money and to alleviate food insecurity through food share tables and donation of excess school food to local hunger relief organizations. Equally important, schools can involve students by educating them about food waste and its impacts on the environment and
society. The food waste reduction, recovery, and recycling activities in schools teach students about the value of food and inspire them to waste less food throughout their lives.
This article was written by Angie Tagtow, MS, RD, LD, executive director, USDA Center for Nutrition Policy and Promotion, Alexandria, VA; Jimmy Nguyen, program analyst, Office of the Chief Communications Officer, USDA Food and Nutrition Services, Alexandria, VA; and Donna JohnsonBailey, MPH, RD, nutritionist, and TusaRebecca E. Schap, PhD, MPH, RD, lead nutritionist, USDA Center for Nutrition Policy and Promotion, Alexandria, VA.
The CNPP is also supporting larger USDA efforts by offering a new section within ChooseMyPlate.gov to raise awareness about how much edible food is wasted at home and tips for consumers to reduce food waste. The website offers a range of federal resources to support the USDA food waste reduction initiative including a new infographic titled “Let’s Talk Trash.” Since the launch of MyPlate in 2011, ChooseMyPlate.gov has become a popular federal resource for consumers seeking information on nutrition and health. Facts about food waste and tips to help consumers cut back on food
http://dx.doi.org/10.1016/j.jand.2015.10.008
1914
FNS INFOGRAPHIC The FNS has developed policy and will continue to offer guidance and training to help schools manage food waste. In 2014, the FNS created an infographic titled “Reducing Food Waste e What Schools Can Do Today.” The infographic explains the issue of food waste and offers simple strategies that schools can employ to reduce food waste such as scheduling recess before lunch or extending the lunch period by 10 more minutes.
CNPP INFOGRAPHIC
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
waste will be a valuable addition to ChooseMyPlate.gov as the USDA strives to achieve food waste reduction goals throughout the Department. The data in the infographic are based on findings from the Economic Research Service report, The Estimated Amount, Value, and Calories of Postharvest Food Losses at the Retail and Consumer Levels in the United States (2014).2 The report highlights food loss, which includes food waste, as a major concern in both domestic and international circles. It also recommends shifts in consumer behavior as a key strategy in reducing food waste while still maintaining consumer demand for food safety, quality, variety, and affordability.
ADDITIONAL EFFORTS Additional initiatives to reduce food waste include the Agricultural Research Service’s efforts with farmers to develop new technologies and value-added products from produce that would normally go to waste. And the Food Safety and Inspection Service developed a FoodKeeper app to educate consumers about food storage timelines and safe cooking tips that help prevent food spoilage. Each USDA agency plays a major role throughout the food supply chain and can impact the amount of food waste produced and reduced. In 2013, the USDA and Environmental Protection Agency joined together to launch the US Food Waste Challenge to provide a platform to assess and disseminate information about the best practices to reduce, recover, and recycle food loss and waste. By the end of 2014, the jointagency US Food Waste Challenge had over 4,000 participants, well surpassing its goal of 1,000 participants by 2020. The USDA is working to grow this list and expand food loss and waste reduction efforts from farm to fork. In response to Agriculture Secretary Vilsack’s goal to reduce food waste in ª 2015 by the Academy of Nutrition and Dietetics.
PRACTICE APPLICATIONS
The Food and Nutrition Service infographic—Reducing Food Waste e What Schools Can Do—offers simple strategies to help schools reduce food waste. December 2015 Volume 115 Number 12
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
1915
PRACTICE APPLICATIONS
The Center for Nutrition Policy and Promotion infographic—Let’s Talk Trash—highlights food loss and waste. 1916
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
December 2015 Volume 115 Number 12
PRACTICE APPLICATIONS
(continued) The Center for Nutrition Policy and Promotion infographic—Let’s Talk Trash—highlights food loss and waste.
December 2015 Volume 115 Number 12
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
1917
PRACTICE APPLICATIONS
The FoodKeeper app was developed by the Food Safety and Inspection Service to educate consumers about food storage and food safety. the United States by 50% by the year 2030, the USDA Food, Nutrition, and Consumer Services will do its part and continue to promote food waste reduction by working with nationaland community-based organizations. Registered dietitian nutritionists are encouraged to consider how they can promote these efforts and inspire future generations to become concerned about reducing food waste and producing environmentally-stable communities.
References
1918
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
1.
US Department of Agriculture. USDA and EPA join with private sector, charitable organizations to set nation’s first food waste reduction goals [press release]. http://www.usda.gov/wps/portal/usda/usda mediafb?contentid¼2015/09/0257.xml& printable¼true&contentidonly¼true. Accessed September 30, 2015.
2.
Buzby JC, Wells HF, Hyman J. The Estimated Amount, Value, and Calories of Postharvest Food Losses at the Retail and Consumer Levels in the United States. Economic Research Service, US Department of Agriculture, Economic Information Bulletin No. 121, February 2014.
December 2015 Volume 115 Number 12
Food Waste Reduction Efforts at the USDA
I
N SEPTEMBER 2015, AGRICULTURE Secretary Tom Vilsack and Environmental Protection Agency Deputy Administrator Stan Meiburg announced the United States’ first-ever national food waste reduction goal,1 calling for a 50% reduction by 2030. The US Department of Agriculture (USDA) is in a unique position to lead food waste reduction efforts given that each of its 16 different agencies has resources to address this major concern. The USDA has always encouraged food waste reduction efforts—from its consumerfocused World War IIeera campaigns that promoted smart shopping, Victory Gardens, and food preservation to recent efforts among K-12 schools. The USDA Food, Nutrition, and Consumer Services includes the Food and Nutrition Service (FNS) and the Center for Nutrition Policy and Promotion (CNPP), and both offer initiatives to help reduce food waste and loss. In the FNS’s school meals programs, the National School Lunch Program and School Breakfast Program, we are encouraging food waste reduction strategies to help schools save money and to alleviate food insecurity through food share tables and donation of excess school food to local hunger relief organizations. Equally important, schools can involve students by educating them about food waste and its impacts on the environment and
society. The food waste reduction, recovery, and recycling activities in schools teach students about the value of food and inspire them to waste less food throughout their lives.
This article was written by Angie Tagtow, MS, RD, LD, executive director, USDA Center for Nutrition Policy and Promotion, Alexandria, VA; Jimmy Nguyen, program analyst, Office of the Chief Communications Officer, USDA Food and Nutrition Services, Alexandria, VA; and Donna JohnsonBailey, MPH, RD, nutritionist, and TusaRebecca E. Schap, PhD, MPH, RD, lead nutritionist, USDA Center for Nutrition Policy and Promotion, Alexandria, VA.
The CNPP is also supporting larger USDA efforts by offering a new section within ChooseMyPlate.gov to raise awareness about how much edible food is wasted at home and tips for consumers to reduce food waste. The website offers a range of federal resources to support the USDA food waste reduction initiative including a new infographic titled “Let’s Talk Trash.” Since the launch of MyPlate in 2011, ChooseMyPlate.gov has become a popular federal resource for consumers seeking information on nutrition and health. Facts about food waste and tips to help consumers cut back on food
http://dx.doi.org/10.1016/j.jand.2015.10.008
1914
FNS INFOGRAPHIC The FNS has developed policy and will continue to offer guidance and training to help schools manage food waste. In 2014, the FNS created an infographic titled “Reducing Food Waste e What Schools Can Do Today.” The infographic explains the issue of food waste and offers simple strategies that schools can employ to reduce food waste such as scheduling recess before lunch or extending the lunch period by 10 more minutes.
CNPP INFOGRAPHIC
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
waste will be a valuable addition to ChooseMyPlate.gov as the USDA strives to achieve food waste reduction goals throughout the Department. The data in the infographic are based on findings from the Economic Research Service report, The Estimated Amount, Value, and Calories of Postharvest Food Losses at the Retail and Consumer Levels in the United States (2014).2 The report highlights food loss, which includes food waste, as a major concern in both domestic and international circles. It also recommends shifts in consumer behavior as a key strategy in reducing food waste while still maintaining consumer demand for food safety, quality, variety, and affordability.
ADDITIONAL EFFORTS Additional initiatives to reduce food waste include the Agricultural Research Service’s efforts with farmers to develop new technologies and value-added products from produce that would normally go to waste. And the Food Safety and Inspection Service developed a FoodKeeper app to educate consumers about food storage timelines and safe cooking tips that help prevent food spoilage. Each USDA agency plays a major role throughout the food supply chain and can impact the amount of food waste produced and reduced. In 2013, the USDA and Environmental Protection Agency joined together to launch the US Food Waste Challenge to provide a platform to assess and disseminate information about the best practices to reduce, recover, and recycle food loss and waste. By the end of 2014, the jointagency US Food Waste Challenge had over 4,000 participants, well surpassing its goal of 1,000 participants by 2020. The USDA is working to grow this list and expand food loss and waste reduction efforts from farm to fork. In response to Agriculture Secretary Vilsack’s goal to reduce food waste in ª 2015 by the Academy of Nutrition and Dietetics.
PRACTICE APPLICATIONS
The Food and Nutrition Service infographic—Reducing Food Waste e What Schools Can Do—offers simple strategies to help schools reduce food waste. December 2015 Volume 115 Number 12
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
1915
PRACTICE APPLICATIONS
The Center for Nutrition Policy and Promotion infographic—Let’s Talk Trash—highlights food loss and waste. 1916
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
December 2015 Volume 115 Number 12
PRACTICE APPLICATIONS
(continued) The Center for Nutrition Policy and Promotion infographic—Let’s Talk Trash—highlights food loss and waste.
December 2015 Volume 115 Number 12
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
1917
PRACTICE APPLICATIONS
The FoodKeeper app was developed by the Food Safety and Inspection Service to educate consumers about food storage and food safety. the United States by 50% by the year 2030, the USDA Food, Nutrition, and Consumer Services will do its part and continue to promote food waste reduction by working with nationaland community-based organizations. Registered dietitian nutritionists are encouraged to consider how they can promote these efforts and inspire future generations to become concerned about reducing food waste and producing environmentally-stable communities.
References
1918
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
1.
US Department of Agriculture. USDA and EPA join with private sector, charitable organizations to set nation’s first food waste reduction goals [press release]. http://www.usda.gov/wps/portal/usda/usda mediafb?contentid¼2015/09/0257.xml& printable¼true&contentidonly¼true. Accessed September 30, 2015.
2.
Buzby JC, Wells HF, Hyman J. The Estimated Amount, Value, and Calories of Postharvest Food Losses at the Retail and Consumer Levels in the United States. Economic Research Service, US Department of Agriculture, Economic Information Bulletin No. 121, February 2014.
December 2015 Volume 115 Number 12